These Fluffy, Buttery & Easy To Make Homemade Gluten-Free Biscuits Deserve A Permanent Placement In Your Breakfast & Brunch Rotation. This Recipe Is Gluten-Free, Vegan And Dairy-Free!
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Nothing completes a weekend brunch like warm buttermilk biscuits, hot from the oven.
Why You'll Love
TL:DR Light, Fluffy & Moist period.
Easy to make. Baking can be a challenge on its own but vegan gluten-free baking has its own drama. Luckily, biscuits are one of the most forgiving gluten-free baking items. These are quick, simple and completely fuss-free to make.
Light, Fluffy & Moist. We experimented with the most popular gluten-free flours; vegan butters and non-dairy yogurt’s to give you the perfect moist and fluffy vegan gluten-free biscuits.
Only 8 ingredients you most likely already have in the pantry.
Ingredients
Gluten-Free All Purpose Baking Flour -(recommendations below)
Vegan Butter - we use Earth Balance vegan buttery sticks. It’s dairy & soy-free, works great and is easy to find.
Baking Soda & Powder - Baking powder and baking soda are both chemical leaveners. They both help baked goods to be light & fluffy in different ways. They can’t be substituted for each another. Most of the time they work as a team. Baking soda also enhances browning, which gives baked goods a golden brown color. A common pneumonic device to help you remember the benefits of using baking powder versus soda: “Powder puffs. Soda spreads.”
Plant-Based Milk - we like Oat or Almond Milks
Apple Cider Vinegar - the acid we use to make the buttermilk. You can substitute lemon juice also.
Vegan Yogurt - to add moisture
What Is The Best Gluten-Free Flour For Making Biscuits?
We can confidently say that; All Gluten-Free Flours Are Not The Same, after extensive testing. Gluten-free flour mixes use different ingredients to create their blends.
Each flour will produce different biscuits some more gritty; others more gummy. We experimented with the most popular gluten-free flours and narrowed them down to our final selections below because they are affordable and easy to find for gluten-free flours and will work; some better than others.
Firstly, be sure to use a mix that contains xanthan gum. In order of preference:
- GF Jules All Purpose Mix - a combination of tapioca, potato & cornstarches plus white rice, corn flour and xanthan gum. This base of starches helps create biscuits that are light and fluffy.
- Better Batter All Purpose Mix - a blend of rice flour, brown rice, tapioca & potato starches plus xanthan gum and pectin.
- King Arthur Measure For Measure Mix - a combination of rice flour, brown rice, sorghum flour, tapioca and potato starch, cellulose and xanthan gum.
- Bob’s Red Mill 1 to 1 Baking Flour - a blend of sweet white rice flour, brown rice flour, potato starch, sorghum, tapioca and xanthan gum.
How To Make Vegan Buttermilk?
Unfortunately, we can’t buy vegan buttermilk in the grocery store. But it’s super simple to make. Only 2 ingredients needed - unsweetened vegan milk and apple cider vinegar or lemon juice.
For 1 cup buttermilk: 3 teaspoons vinegar or lemon juice + 1 cup plant-based milk of your choice.
To make the vegan buttermilk: Mix the plant-based milk and the apple cider vinegar in a small jar. Shake well. Let the mixture rest at room temperature for about 10 minutes. The milk will thicken and curdle.
Buttermilk is essential to baking because it helps to create tender baked goods and keeps them moist. And we all know how important that is to gluten-free baking.
Buttermilk has acid in it. So if your recipe calls for baking soda, it will react with the baking soda to help your baked goods rise. Buttermilk is naturally gluten-free. Use in any recipe that calls for buttermilk: cornbread, pancakes, dressings or these biscuits.
Instructions
Step 1: Preheat oven to 425 degrees.
Combine Dry Ingredients:
Step 2: In a separate bowl combine - flour, baking powder, baking soda and salt.
Cut Butter Into Flour:
Step 3: Cut the frozen plant based butter pieces into the flour.
Step 4: Add buttermilk and yogurt, stirring until dough is mixed (dough will be super sticky).
We find that letting the dough sit 20 minutes in the refrigerator helps to fight the grittiness and allows a better rise in the biscuits.
If you find that your bake good turn out gritty. It’s not you it’s the flour mix and you may want to try another brand.
Fold Dough:
If you like a golden brown crispy bottom to your biscuit. Just before you start to roll out your biscuits. Place your baking sheet in the preheated oven now.
Step 5: Instead of kneading we folded the dough since gluten-free dough is very sticky and a little crumbly. Sprinkle a little gluten-free flour on paper. Pour the mixture onto a piece of parchment.
Step 6: Then using the parchment paper, fold the dough over onto itself a few times just until mixture comes together (about eight times). The folding technique will help ensure that your biscuits have flaky layers.
If the dough is really sticking to the parchment or you cut the biscuit and it falls apart (see picture) you may need to add extra flour (up to ¼ cup) until the dough holds its shape.
Cut The Biscuits:
Step 7: Cut biscuits (don’t twist biscuit cutter, it seals the layers and keeps air from getting in for fluffy layers, just go straight down and push dough away) into 1-inch thick rounds.
Step 8: Place on baking sheet side by side; slightly touching to help rise.
Step 9: Bake for 15 minutes until golden brown on top.
Variations
These biscuits are so versatile great for a grab n go breakfast sandwich. Top with Trader Joe’s Everything But The Bagel seasoning. Try our jackfruit chik’n pot pie or make our delicious vegan gluten-free strawberry biscuits.
Storage
Store in a container with an airtight lid in the refrigerator for up to 4 days. Reheat in microwave or oven or freeze for later.
Can I Freeze Homemade Gluten-Free Biscuits?
Yes, you can. We like to make a double batch on the weekend. Some for now and some to freeze for later.
Unbaked biscuits can be frozen until solid. We like to place on baking sheet in freezer. Then place in freezer safe zip lock bag. Push as much air out as possible before sealing bag to help avoid freezer burn.
Bake from frozen as instructed, but they may need a few extra minutes in the oven.
Store them in the freezer for up to 3 months.
Looking For More Vegan Breakfast Recipes
Love this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below & if you REALLY like it, consider a comment down below. Thanks!
📖 Recipe
Easy Gluten-Free Vegan Biscuits
If you love this recipe as much as we do, let us know with a 5-star rating!
Equipment
- Baking Sheet
- 2.5” Biscuit Cutter - Round or Square
- Parchment Paper For folding technique
Ingredients
- 2 cups Gluten-Free All Purpose Baking Flour - Please see flour recommendations above. Be sure to use a mix that contains xanthan gum.
- 4 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 6 tablespoons Yogurt
- 7 tablespoon Earth Balance Vegan Buttery Sticks - cut into big pieces and frozen
Vegan Buttermilk
- 1 cup Plant-Based Milk - we like Oat or Almond Milk
- 3 tablespoons Apple Cider Vinegar
Instructions
- Preheat oven to 425 degrees.
- In a bowl, mix plant-based milk and apple cider vinegar (set aside and let sit for 20 minutes).1 cup Plant-Based Milk, 3 tablespoons Apple Cider Vinegar
- In a separate bowl, combine flour, baking powder, baking soda and salt. Mix well.2 cups Gluten-Free All Purpose Baking Flour, 4 teaspoons Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Salt
- Cut the cold plant-based butter pieces into the flour mix in small pieces, mixing into the flour.7 tablespoon Earth Balance Vegan Buttery Sticks
- Add buttermilk and yogurt, stirring until dough is mixed (will be sticky).6 tablespoons Yogurt
- Place dough in refrigerator for 20 minutes (see note above for more detail)
- Optionally, if you like a golden brown crispy bottom to your biscuit. Just before you start to roll out your biscuits. Place your baking sheet in oven now.
- Instead of kneading we folded the dough since gluten-free dough is very sticky and a little crumbly. Sprinkle a little flour on parchment paper. Dump mixture onto paper. (See photo instructions above)
- Then using the parchment paper, fold the dough over onto itself about eight times. The folding technique will help ensure that your biscuits have flaky layers.
- If the dough is really sticking to the parchment or you cut the biscuit and it falls apart (see picture) you may to add extra flour (up to ¼ cup) until the dough holds its shape.
- Cut biscuits (don’t twist biscuit cutter, seals layers and keeps air from getting in for fluffy layers, just go straight down and push dough away). Place on baking sheet side by side; slightly touching to help rise. Bake 15 minutes until golden on top.
Notes
Yes, you can. We like to make a double batch on the weekend. Some for now and some to freeze for later. See post for full instructions.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.
Be sure to check out our grab and go vegan gluten-free breakfast sandwich recipe
If you give this gluten free vegan recipe a try, let us know! Leave a comment, or take a picture and tag and us on Instagram at #thevgnway.
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The Vgn Way
Leah
OMG I have been looking and trying SO many GF & Vegan biscuit recipes ever since going vegan years ago and being GF (since I am gluten intolerant). I cannot tell you how happy this recipe has made me!! This is hands down the best recipe and is now my go-to and I don't need any other biscuit recipe than this. Even my non-vegan and non-GF family members loved them!
I used a very thick yet pourable plain unsweetened cashew yogurt, Forager brand, and Pamela's GF flour. I HIGHLY recommend using a silicone pastry mat, and a pastry scraper to easily fold the very soft and sticky dough instead of the parchment paper method, if you have those tools available to you. I doubled the recipe and added about a half cup of flour or a bit more during the folding process. My biscuits did not rise as high as the photos, but this was only my first time making these so we will see how it goes next time.
Thank you so much for this recipe Nija, I can't wait to try more of your recipes!
Nija Clark
Hello Leah, thanks so much and so happy you enjoyed them! Great tip about using a pastry mat if you have one. Best, Nija
Jaime
I've never used dairy free yogurt for baking before. Does it matter what kind (almond, soy, coconut?) or will any type work?
Nija Clark
Hi Jamie,
Great question. We normally use plain unsweetened yogurt by So Delicious. It’s a coconut based yogurt. You want a yogurt that’s not to runny but pourable.
Thanks
Cathryn
I don't have to worry about gluten so... can I make these with regular all-purpose flour?
Nija Clark
Hello Cathryn,
It’s a tricky question,as we haven't tried this recipe with wheat flour. Biscuits are a very forgiving recipe. However,I would add your liquids slowly to make sure the dough consistency doesn’t go from dough to batter (too runny). Definitely let us know how it goes if you try it!
Best,
Nija
Crystal
Batter was really runny, not crumbly or sticky at all. I followed all the instructions
What did I do wrong
Nija Clark
Hi Crystal,
Sorry to hear that! Let’s troubleshoot to figure out why. What brand of gluten-free flour did you use? Did it have Xanthan gum in it? What kind of yogurt; was the yogurt a firmer or more runny one? Could you form the batter at all?
Marcus Williams
I tried these with the kids and we all ha fun and the biscuits were perfect.
JS
These came out very well using GF King Arthur Measure for Measure & Country Crock Plant Butter. I'm amazed how fluffy and biscuit like even though they don't look as nice as yours. They taste lovely!!